Okra is a West African plant that’s been a favorite in Southern vegetable gardens for centuries. Now is the time of year to plant this summer-loving annual in our state. But why relegate it just to the veggie patch? Okra is actually a part of the highly ornamental Hibiscus clan and is a handsome plant in foliage and flower. Just the sight of its beautiful blooms should be a clue to the decorative possibilities of this vegetable.
Some okra selections even have special ornamental attributes. The tropical-looking foliage of dwarves ‘Lee’ and ‘Baby Bubba’ make them ideal for slipping into potted plantings or flower borders.
And if you want to see red, try adding some of the crimson-hued okra varieties. ‘Burgundy’ is a flashy, 1988 All-America Selections winner of Ornamental Okra that has deep red stems and leaves streaked with similar coloration, matching the dark red of the tender pods. ‘Red Velvet’ closely compares to ‘Burgundy.’ Small in stature but just as pretty — and productive — is ‘Little Lucy,’ a hybrid dwarf red okra that sports burgundy pods that blend nicely with its maroon-veined foliage.
Even as the summer season draws to a close, okra pods that have grown long and tough can be interesting additions to dried arrangements. Just allow the unpicked pods to dry on their stalks, then add them to indoor creations. Their light brown or reddish cast will lend a subtle, earthy tone to arrangements, but for more glitz, spray-paint the pods. Gold- and metallic-flecked colors make them stand out.
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
